Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JANUARY 2018 n GOURMET NEWS 6 6 Specialty Cheeses from Käserei Champignon, Bavaria Käserei Champignon brings specialty cheeses to people around the world, yet is still a family-owned company deeply rooted in the Allgäu region of Bavaria, Germany and continues to support its local commu- nity. The company has maintained produc- tion only in Bavaria and sources milk from the regional farms that have been suppliers for generations. Though lesser known in the U.S., this area of Germany has a strong dairy culture. In fact, Swiss Brown cows, a cultural heritage of the Allgäu, are as much a part of the land- scape as the skyline of the Alps. Cows are celebrated in local festivals called the Almabtrieb (or Viehscheid), which marks the return of the dairy cows from the mountains to the valleys at the end of the summer. The milk from these local grazers is aromatic and protein rich, making Käserei Champignon cheeses so distinctive in texture and flavor. While quality cheese starts with high qual- ity milk, the cheese masters at Käserei Champignon are the experts and innovators that bring cheese craftsmanship to a new level. Traditionally trained, they are also for- ward thinkers developing new styles of cheese and fla- vor profiles that are truly "specialty." One of their best-known specialty cheeses is Cambozola, a soft ripened cheese with delicate notes of blue. However, this is only one of many unique cheeses the cheese masters have created. Rougette is a soft ripened cheese with a washed rind that has a beau- tiful reddish-orange exterior and buttery interior. The award-wining Grand Noir is a blue cheese aged in black wax that has an extraordinary silky-smooth texture and bold blue flavor. The line of St. Mang Bavarian Made cheeses includes three soft ripened cheeses with fine herbs and spices perfectly in- corporated throughout. The range includes savory Garlic & Chives, Garden Herbs and Mild Green Peppercorns. Käserei Champignon cheeses are exclusively im- ported by Champignon North America. For more information, visit booth #2505, email flynne.wiley@champignon-usa.com or go to www.champignon-usa.com. Urban Oven Presents a New Smaller Pastry Cracker Bite Gourmet cracker and cookie baker Urban Oven is unveiling its new, convenient 3- ounce pastry cracker bite package. Gene Williams, Urban Oven's Founder, said of the new packaging, "We were getting many requests for a smaller, more conven- ient portion size of our cracker line, so we are bringing out this new package to ensure that our consumers can enjoy our artisan- made crackers everywhere they want." The new pastry cracker bite package will feature Urban Oven's most popular flavors, including Olive Oil, Classic White and Three Seed. Olive Oil is made with cold-pressed extra virgin olive oil and complements sharp cheeses like Cheddar, Gouda or Gorgonzola. Classic White, an all-time and its most ver- satile cracker is refined in its simplicity. Try it with fruit preserves for breakfast, cheese and dips for lunch or as the perfect side to soups and dinner salads. Three Seed, baked with a rich, nutty blend of black sesame, white sesame and golden flax seeds and a dash of sea salt, accents tangy Swiss or Cheddar cheeses. Buyers, brokers and bloggers can see this new packaging and taste Urban Oven's full line of all- natural crackers and cookies at booth #329. About Urban Oven Founded in 2008 in Chandler, Arizona, Urban Oven makes only the finest all-natural, never-processed crackers and cookies that are perfect every time and for every occasion. Urban Oven's hand-crafted crackers and cookies are baked in small batches, using only the freshest and highest quality ingredients, like extra-virgin olive oil and farm-fresh milk. Gene Williams, the Founder of Urban Oven, believes that every product needs a personal touch to ensure extraordinary attention to quality and detail, so each box is packed and weighed by hand. Because Urban Oven feels strongly about supporting local suppli- ers and giving back to the community and to the earth, it uses local ingredients when- ever possible. Uncompromis- ing quality is a promise Urban Oven makes in every perfectly crisp and utterly delicious cracker. For more information, go to www .urbanoven.com, call 480.921.2476 or 866.770.OVEN (6836) or visit booth #329. The Daily Crave Introduces New Quinoa Chips Alternative snacking fa- vorite The Daily Crave is pleased to announce the launch of a new line of Quinoa Chips. Four tempting flavors pack 3- 4g plant-based protein and 2g fiber per serving. Like the company's best- selling Lentil Chips, these crunchy, wholesome snacks are non-GMO, gluten-free and kosher. Crave-able flavors include Himalayan Pink Salt, Bourbon BBQ, Spicy Thai Chili and Gouda & Romano Cheese with Cracked Pepper. These chips start with quinoa as the first ingredient and include superfoods lentils, chickpeas and peas. The Daily Crave believes better snacking should be delicious and exciting. Chief Ex- ecutive Officer Hass Alireza explains, "Everybody loves snacking. My goal is to deliver a satisfying crunch and irresistible flavor, so I always look for the finest ingre- dients." This is why the company's snacks are always free of preservatives or artificial flavors. Visit The Daily Crave at booth #1541. Bellucci's Sicilia PGI Organic Extra Virgin Olive Oil One of the world's most prized liquid treas- ures is Sicilian extra virgin olive oil. Sicily is an island woven from a fusion of cultures that has resulted in a rich and varied genetic legacy. With its dry summers, lashed by the Sirocco Saharan winds, as well as its balmy winter, the temperate climate influences the spirit of the organic olive trees that have been part of the fertile island since its inception. To get closer to this island's treasure groves and fully appreciate the fruits of human toil, Bellucci is unveiling its freshly harvested Sicilia PGI Organic Extra Virgin Olive Oil as the newest addition to its Leg- endary Series. True to its cultivars and ori- gin, Sicilia PGI Organic coats the palate with hints of almond and savory undertones of ar- tichoke, coupled with green tomato. It's un- like any other extra virgin olive oil – a truly authentic gem. Why is its PGI certification so im- portant? In 2016, the European Com- mission approved the Protected Geographical Indication PGI 'Sicilia' (Sicily) for extra virgin olive oil pro- duced on the island. Such certifica- tions (PGI) by the European Union promote the development of specific rural regions and populations, which are related to agricultural products with special quality characteristics and protect the interests of both growers and consumers. It is trans- parency at its best in the greater fight against food fraud. Consumers seeking greater on- label visibility into the origins of the food in their shopping basket are on the rise. Shoppers seek new depths of information across the market, including organic, respon- sible production and authenticity. At Bellucci, its mission is to bring "Trust Through Traceability" to the market. For more information, visit booth #1652 or go to www.bellucci premium.com or www.facebook .com/belluccipremium. The Award-Winning Taste of Venta del Baron Venta del Baron by Mueloliva is an intensely fruity and complex extra virgin olive oil made only from the first Picuda and Hoji- blanca olives of the season. On the palate, green herbal notes mingle with peppermint, almond shells, banana and apple, resulting in a tasting experience that is at first sweet, then slightly bitter and spicy, with a nutty finish. Balanced and harmonious, Venta del Baron is delightful as part of an elaborate meal, or simply drizzled over crusty artisanal bread. Venta del Baron has consistently won gold medals at olive oil competitions, including the New York International Olive Oil Com- petition (NYIOOC) and the Los Angeles Extra Virgin Olive Oil Awards, and this past season has been no exception for excellent results. Venta del Baron earned both best in class and the gold medal this past May in Los An- geles, and ranked seventh in the "World's 50 Best Olive O i l s 2 0 1 6 / 2 0 1 7 , " which is based on the results of the 14 lead- ing interna- tional olive oil competitions. For more in- formation, call 713.660.0577, email whole s a l e @ f re n c h farm.com or go to www.thefrenchfarm.com.

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